Southwestern Pumpkin Stew

I like to use Harrisa paste in this recipe because it has such complex layers of flavors. It’s a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway. You can find it on Amazon, if you can’t find it locally.

Southwestern Pumpkin Stew

1 small Hokkaido pumpkin (or butternut squash), cut into 2-3” cubes (about 6 cups)
1 onion, cut into 1″ chunks
2 cups corn kernels
1 tablespoon Harrisa
1 jar (16 oz.) green chile enchilada sauce (check sodium levels)
Vegetable stock or tomato juice, to cover

Sauté the pumpkin, onion, and corn kernels in a 1/4 cup vegetable stock for a few minutes, then add the rest of the ingredients, bring to a boil, reduce to a simmer, and cook until the pumpkin is soft. Add stock or tomato juice, as needed, to create enough liquid for a stew.

Serve with brown rice and steamed kale.